For the last couple years I’ve been working hard to come up with low-carb dumplings that, in my opinion, taste and have the mouth feel of the dumplings I made before I was low-carbing. All experiments have been mediocre, at best. Somewhere on the net a year or so ago, maybe here in a discussion on Low Carb Friends forums (but not the gluc sticky thread I researched today), I wrote down by hand someone’s dumpling recipe made with glucomannan powder. I’d love to give credit to my inspiration on this, but I must admit on this one occasion (which is rare for me), I did indeed fail to write down the person who was my inspiration on this. If it's a member here, I hope you'll step forward so I can give credit on my website.

Glucomannan adds the elasticity and slight chewiness needed for dumplings and noodles. So I’ve really been experimenting a a great deal with gluc powder this past year. Whoever posted this basic recipe had no leavening in their version and I found them way too dense. Might experiment with the dough for possible noodle results, but just not light enough for dumplings IMO. So I added some baking powder and VOILA, a fairly light dumpling that will now be my go to recipe. As you can see in the pic above, they held together nicely during simmering (unlike most of my previous almond flour/coconut flour dumpling attempts that disintegrated in the broth), yet the gluc powder still gave off enough thickening from the surface to slightly thicken the broth! NICE!

These were the best low-carb dumplings I’ve had in three years, for sure! My husband gave these dumplings two thumbs up today! (he's pretty picky). He was astounded when I read him the low calorie/carb count for these. Guilt free dumplings at last!! YAAAAAAY!

The recipe posted elsewhere on my website for chicken and dumplings is good, don’t get me wrong. But you have to bake those rolls for the dumplings separately in that recipe. With this dumpling recipe, I can stir the ingredients together when my broth is ready and the dumplings are simmering immediately! Much easier! And I'm one in to EASY, FAST cooking.

These would also be good (made much smaller) for vegetable soups and I plan to try my hand at gnocchi with this dough as well. One might be able to make this dough into a VERY large German-style dumpling to have with Wiener Schnitzel, but I would have NO idea how long that would take to get done simmering in the broth. Should I ever try the mega-dumpling, I’ll post my results on my website. These are not suitable until the grains rung of the Atkins OWL ladder due to the oat fiber.

DIRECTIONS: Beat the egg in a small bowl with a fork. Add the water and beat until well blended. On a paper plate or in another bowl, mix the dry ingredients well. Slowly sprinkle the dry ingredients into the wet, beating constantly as you incorporate the two. Using a rubber spatula, fold the mixture over and over itself until the glucomannan has thickened the mixture into a smooth batter and eventually a thick dough. Using a teaspoon, drop 1″ balls of the dough into boiling soup/chicken stock, cover. you want a medium simmer on the fire. From the time you cover the pot, set timer for exactly 10 minutes (less if you chose to make very small dumplings). I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are cooking to prevent overcooking and to allow ample room for the dumplings to rise and swell up. DO NOT LIFT THE LID or disturb the pot during this 10 minutes. Voila. They’re done! I have not found I have to thicken the stock further but you can decide if YOU want to thicken yours or not.

I subscribe to your posts by e-mail from your site and could not believe how delicious these looked! Can't wait to try it and we just picked up a whole chicken today - now we can also have dumplings! Yippee!

Thanks, everyone. Hubby and I are REAL pleased with these. He was hesitant when I told him they were mostly glucomannan, but he couldn't deny they tasted (and felt in our mouths) like traditional flour-based dumplings. I sure wish I knew who posted the original ingredients I jotted down last year so I could thank them and give them credit for the inspiration. Spent a long time today over on the gluc sticky thread to try and see if it was there I got this, but sadly didn't spot it there. But I'll bet it was somewhere on this forum, in some thread reply somewhere.

BTW, I don't put anything in my basic stock but lots of celery, a bit of salt and pepper and sometimes a couple drops of yellow food coloring if the stock is colorless for some reason (the above batch had no food coloring in it).

Hope you folks like these little gems. I plan to use this dough/batter for other recipe experiments, for sure!

We were apparently typing at the same time Carolyn. With gluc, I doubt seriously you could possibly eat all 12, as gluc is so filling. Hubby and I ate 6 each at noon and he was so full he had absolutely no desire for an afternoon snack, and he ALWAYS snacks around 3pm. Gluc is marvelous for keeping you "filled" for hours!

Because Peggy, you are from Texas, I shall try these little jewels.
I have not tasted a good dumpling in years unless I cheat.
My grandma taught my mother and she taught me how to make
them. I do my chicken stock using lots of chicken, salt and pepper
and slow cook until the bones are soft. It's plenty yellow.
I cook my celery and other veggies alone, and put them in the recipe
if I want them. I love pure chicken stock for the dumplings.
I cannot wait. It will have to be next week. Certainly will let you
know what we think. Oh bless you,

I never much cared for dumplings, but my Mom used to add what she called rivels to her potato soup. Making it with cauliflower isn't bad, but I still miss the rivels. I've tried several combinations of flour, but they turn to mush and kind of dissolve into the broth. You think this might work or would they become tough if I freeze in small bowls and reheat?........................... Ann

Oh, Peggy, this looks absolutely divine! I'm from another part of the South (North Carolina), and our "dumplings" were actually wide, floury noodles that we cooked in chicken broth. They were a little slick once cooked and thickened the broth nicely. My grandmother taught my mother how to make them and my mother tried to teach me, but I never got it right. Do you think your dumpling recipe could be rolled? Even if not, I'm going to try them your way--that looks so good.

I just made these--added dill weed, rosemary, and pepper to the recipe. They are just wonderful Peggy. Really awesome. Well done! This was something I have missed terribly--Isn't the combo of oat fiber, glu powder, baking powder and egg miraculous?

I never much cared for dumplings, but my Mom used to add what she called rivels to her potato soup. Making it with cauliflower isn't bad, but I still miss the rivels. I've tried several combinations of flour, but they turn to mush and kind of dissolve into the broth. You think this might work or would they become tough if I freeze in small bowls and reheat?........................... Ann

Ann, I don't know if gluc products will freeze well or not. Tell you what. I made some more at noon as gnocchi as a test and didn't eat but a few of them. I'll pull a couple out of the fridge and freeze them for you and see. I suspect they won't freeze well, but ya never know.

My 1st gnocchi trial cooked OK. They took only 8 minutes. Despite the fact they were very small when I rolled them into little balls in my palms (about 5/8" in diameter), they all cooked up to be about 1" when done, which is too big IMO. I must figure out how to get the gnocchi smaller, more like the size of little tortellini, before posting to my website. Maybe I could roll some of the dough into a 1/4" "rope" and snip cut little bits off into the simmering water. Any other thoughts or suggestions to reduce their size? I'll have to try the rope idea next time. The dough is somewhat difficult to handle, but I WAS able to roll the gnocchi into sort of ball shapes in my palms. The recipe made 21 gnocchi for me. If I can figure out how to get them smaller, it might make around 40 or so.

Here's a pic of the gnocchi. I put a light cream/wine sauce over them for lunch:

I'd like to put chopped parsley in my next batch of gnocchi. I'd like to try a sweet potato gnocchi, too.

try a little of the oat fiber to dust the rope before cutting it? I can see how this would be hard to get small, yes.

I use something called "grated dry jack" from Vella Cheese in Sonoma CA. It's dry/grated aged grana cheese somewhat like real parmesan, but the flavor is different. I think it would be excellent in these.

__________________Often I don't come back to read threads where I've posted. If you want me to see something, please send me a private message. Thanks!

Well Peggy, I made the cauliflower soup, followed your recipe for the dumplings; except I only use Large eggs, so added another one hoping that would be as good as a Jumbo egg. I folded and folded it, never got any thicker, this is why I don't try to tweak recipes. sigh! ..... Ann

try a little of the oat fiber to dust the rope before cutting it? I can see how this would be hard to get small, yes.

I use something called "grated dry jack" from Vella Cheese in Sonoma CA. It's dry/grated aged grana cheese somewhat like real parmesan, but the flavor is different. I think it would be excellent in these.

Thanks for the oat fiber suggestions, Raven. I think that just might help. And your cheese sounds good for the gnocchi. I sprinkled a bit of parm on mine at lunch and it WAS good on them.

Ann, I'm sorry the egg increase made this fail for you. Maybe a pinch more gluc and oat fiber would have saved that batch? Sometime when you have a chance, go to my site and click on the info/conversions tab and check out my EGG SIZES link. I don't know who pointed me to that site a few years ago, but it has proven useful to me many a time. You could have just used one large egg according to the middle chart on the right. This batter thickens up to a thick dough in about 5-10 strokes of folding for me.

Esther, I made REAL gnocchi a few times in the past with potato and flour, but all my LC attempts (because almond flour and coconut flour are so grainy) have disintegrated in the broth/water. I'm pretty new to glucomannan, and it seemed like the perfect binding agent to stop that tendency. AND IT WORKED!